Ingredients
- 350 g rigatoni pasta
- 300 g lean minced meat
- 1 large red onion
- 1 stick of celery
- 1 carrot
- 5 ripe tomatoes (or 500 ml homemade tomato sauce)
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
Prepare the Ragù
Finely chop the onion, celery, and carrot.
Heat 6 tablespoons of extra virgin olive oil in a large pan and sauté the vegetables until softened and lightly golden.
Add the minced meat, increase the heat, and cook over medium heat for about 15 minutes, stirring frequently.
Simmer the Sauce
Add the chopped tomatoes or tomato sauce, season with salt and pepper, and let it simmer gently for about 1 hour.
Stir occasionally. For a richer flavor, you can let it cook longer.
Cook the Pasta
Cook the rigatoni in plenty of salted boiling water until about halfway cooked.
Drain and transfer directly into the ragù.
Finish & Serve
Continue cooking the pasta in the sauce until perfectly al dente, allowing it to absorb the flavors.
This technique, known in Italian as “strascicati”, means letting the pasta finish cooking directly in the sauce.
Serve hot, optionally with a generous sprinkle of grated Parmesan cheese.
A comforting Tuscan classic, where simple ingredients and slow cooking create deep, authentic flavors.